Directions

1 Preheat the oven to 350°F/180°C, and place a rack in the center of the oven. Line the cups of the muffin tin with paper liners or generously oil and flour them.

2 In a medium bowl, combine the flour, baking soda, salt, and 3/4 cup plus 2 tbsp/175 g of the sugar and stir until well mixed. In a separate bowl, whisk together the vegetable oil, soy milk, vinegar, and vanilla. Make a well in the dry ingredients and pour the wet ingredients into the middle of the well. Stir with a rubber spatula until well mixed. Add the raspberries and blueberries and mix until the fruit is evenly distributed.

3 Spoon an equal amount of batter into each prepared muffin cup. Sprinkle the tops with the remaining 2 tbsp sugar.

4 Bake for 25 to 30 minutes, or until the muffins are pale gold and the tops spring back when pressed gently in the middle. Let cool in the tin on a wire rack before popping them out. The muffins taste best on the day they are baked, but any uneaten muffins can be stored in a covered container at room temperature for 2 or 3 days. For the best results, refresh them in a 300°F/150°C oven for 4 to 5 minutes.